Detail

SEMIDANA – year 2024 – Region SARDEGNA

Sensory profile and fatty acids composition defined by 6 EVOO samples of cultivar SEMIDANA.

Sensory profile

Profilo sensoriale medio della cultivar  SARDEGNA 2024

Descriptive statistic of fatty acids composition (n=6)

Mean
SEMIDANA
Standard deviation
SEMIDANA
Mean
SEMIDANA (SARDEGNA 2024)
Eicosenoic acid (%)0.250.020.26
Eicosanoic acid (%)0.430.060.44
Heptadecenoic acid (%)0.260.080.29
Heptadecanoic acid (%)0.150.050.18
Linoleic acid (%)10.711.4811.56
Linolenic acid (%)0.780.100.86
Oleic acid (%)68.802.4267.21
Palmitic acid (%)14.971.0215.27
Palmitoleic acid (%)1.100.181.08
Stearic acid (%)2.390.532.62
Total phenols (mg/kg)
The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of caffeic acid equivalent per kg of EVOO (from 2022).
37474349
Total phenols (mg/kg)
The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of gallic acid equivalent per kg of EVOO (until 2021).
494196

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